Jicama Recipes & Produce Tips
About August through late October/early November is absolutely best time of the year to buy this locally grown, super succulent gem. It’s picked an delivered to us the next day!
Here are a few product tips from Robbie Sigona, and keep on scrolling for serving suggestions.
Robbie’s produce tips:
- Choose jicama that’s as white as possible. Older jicama tends to get brown marks on it.
- It should feel dry and heavy for its size. Older ones will have a slimy film on it.
- Our jicama is local from Modesto and taste outstanding, but because it isn’t cured for as long as the non-local variety it should be eater sooner rather than later.
- I always like to wrap my unused jicama in plastic and place it in the fridge for a longer shelf life.
Check out these serving suggestions for jicama:
Kent Mango, Jicama & Crisp Apple Salad
You’ll fall for the sweetness of the mango, bright flavor of the lime and the crunch of both the jicama and Granny Smith apple in this perfect summer salad. Adapted from Cooking Light. Serves 4.
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Tomatillo, Watermelon, Jicama and Strawberry Salad with Basil and a Balsamic Vinaigrette
Sweet and savory, crisp and juicy. All the flavors and textures work well here when drizzled with a simple vinaigrette of our olive oil and traditional balsamic. It is a delightful salad for a springtime brunch or when dining al fresco. Inspired by Pickled Plum. Serves 4 to 6.
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Spiced Orange, Jicama and Pomegranate Salad with a Honey-Lime Drizzle
Sweet, tart and crunchy all in one! This dish brings a delightfully bright burst of citrus to any meal. Tajín seasoning is often paired with lime juice and sliced jicama as a refreshing afternoon snack, and we love how it pairs with the flavor of the oranges, too. Serves about 4.
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Whipped Ricotta & Parmesan Dip with Sigona’s Cilantro & Roasted Onion Oil
This is a deliciously herbaceous and addictive dip for crudités or slices of toasted baguette. Makes about 2 cups.
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